This wasn't easy for me. I was set out on making an island version of a negroni. It took many many tries and back and forth so it took up brain power and I exhausted many variants and options. Appropriately I'm dubbing this "Negroni Island" an island version of our beloved classic (surprising it seems to have never been done cleanly before). Made with Pyrat rum, Stiggins pineapple rum, Banane du Brazil liqueur, Campari, and sweet vermouth THEN I infused it lightly but presently with whole Allspice corns. It's beautiful, it's perfect, welcome to Negroni Island. I hope you folks like it


  • 1/2oz Pyrat aged rum
  • 1/2oz Stiggins Fancy pineapple rum
  • 1/4oz Banane de Brazil banana liqueur
  • 1oz Campari
  • 1oz Cocchi Torino sweet Italian vermouth
  • Whole allspice corns

Garnish: Dried banana, orange wheel, all spice corns, purple edible orchid


Combine Pyrat aged rum, Stiggins Fancy pineapple rum, Banane de Brazil banana liqueur, Campari, Cocchi Torino sweet Italian vermouth 1/2tsp Whole allspice corns in a jar, let steep over night. Strain out corns and discard. Place bottle of negroni infusion back in fridge. When ready pour infusion over good ice and there is no need to stir, just enjoy.